Restaurant Chicken Enchiladas

1 Tbsp butter                                                                 salt and pepper to taste

1/3 cup chopped onion                                                  1 can mild enchilada sauce

2 cups shredded cooked chicken                                    8 flour or corn tortillas

1 (14 oz) can stewed tomatoes                                       1/3 cup or more sour cream

½ cup mild salsa                                                            1 cup shredded Monterey Jack

1 can (4oz) can green chilies                                                    or Cheddar Cheese

¼ to ½ tsp chili powder

Preheat oven to 450.  In large frying pan, melt butter.  Add onion and sauté until softened.  Add chicken, tomatoes, ¼ cup salsa, chilies, chili powder, salt, and pepper to taste.  Heat through.  Keep warm.  Cover bottom of 9x13 in baking dish with 1/3 of the enchilada sauce.  One at a time, dampen each with water and heat on both sides, in a hot ungreased (or slightly greased) frying pan, until soft and pliable.  Place ¼ cup of the chicken mixture on each tortilla and roll.  Place in baking dish.  Top with remaining enchilada sauce, salsa, sour cream and cheese.  Bake, covered, for 15 minutes